Crisp, medium-bodied, elegant…Coppery, pale salmon hue…Light and ethereal…Beautiful floral, light red fruits, saline minerality, yellow fleshed, light red fruit and citrus profile. ….raw bar, shellfish, local fluke and flounder, sushi, ceviches, fresh cheeses and fried foods. All seven of the Rosati were made from hand harvested fruit that was whole cluster-pressed and fermented in stainless steel tanks. All of the Rosati are dry, balanced and delicious and the color comes only from the 3-4 hours in the press. This is red fruit selected specially for pink wine production that is processed like we were making white wine. Each wine offers a different appearance, aroma, flavor and textural experience. 1188 cases made.
VerVino Vermouth is a fortified, aromatized wine. Inspired by the long history of vermouth and aromatized wines and wanting to make local, seasonal examples we fortified our wine with neutral grape brandy and macerated twenty to forty different aromatic local botanicals in the wine, then sweetened it slightly with local honey. All of the botanicals were grown or foraged by us or our farmer friends all within a few miles from the winery. Marilee Foster, Eileen Roaman and Dave Falkowski played important roles as did Mary Woltz whose Bees’ Needs honey, which come from the same farms as the plants, was used. We made five different variations, a white VerVino with Spring botanicals, a white and a red with early Summer botanicals and a white a red with late Summer botanicals. These VerVino vermouths are a reflection of our place through wine as well as other edible aromatic plants. It is amazing to see the other farmers we worked with have an opportunity to taste their work from a glass long after the harvest is over! For Variation 1 we fortified sauvignon blanc wine with neutral grape brandy (to 17.8% alcohol) and macerated thirty different aromatic botanicals in the wine, then sweetened it slightly with the local honey. This dry vermouth (residual sugar is 4.16 grams per liter) is a reflection of our place through wine as well as other edible aromatic plants. We encourage you to drink this wonderful elixir many ways but suggest you start by first tasting and smelling it on its own at cellar temp. Then move on to chilled VerVino…over ice…maybe a spritz…or some juice. Go wild and make a martini or some manhattans…next create your own VerVino cocktails! We have found we love it (and it goes dangerously fast) when we fill glasses with crushed ice, pour over with VerVino and top with a bit of lemonade and garnish with some mint or maybe lemon balm…oh boy! We have tasted a few folks on our wonderful concoction and honestly have been stunned by the reactions. This really is supremely aromatic, tasty and inspiring stuff. This is an example of a response emailed by a friend: “We drank the VerVino last night. It was so enjoyable and so complicated; I'm still trying to figure out what feedback to share. We finished nearly half the bottle. First straight up, then on the rocks, then with soda and gin. (Seriously.) I kept having images of fairies and other woodland creatures drinking this ambrosia.” You may by now be asking what the botanicals are that we and our friends grew, harvested and aromatized the wine with. There is a long history of keeping these recipes proprietary which is intriguing and somewhat fun. But we like you to have a window inside and thus the label is an actual photograph of the plants steeping in the wine. You don’t see everything but a quite a bit can be discerned…calendula, fennel, sage, nasturtium, lemon balm, rose, basil, spiked za’tar, and much, much more. We believe VerVino is a unique expression of our terroir and joins a long history, thousands of years really, of people fortifying and adding special plants to wine. Not only is VerVino a local vermouth but a seasonal one as well. This was made with spring botanicals and is labeled Variation One Spring 2013.
We have re-kindled our love affair with Cabernet Franc and have begun to consistently craft this grape into delicious refreshing red wines. . Cabernet Franc is a red grape very well suited to our Long Island terroir. We have made delicious, gulpable rosati out of it for years and are jazzed about regularly offering this grape as a red wine with all the wonders it brings to the table and our glasses. Our 2017 Cabernet Franc is a treble clef, alive, high-toned and happy wine! Beautiful, melodic aromas and flavors of bright red fruit, raspberries, strawberries, cherries, currants and purple flowers coupled with a very faint herbaceousness. The silky texture and a wonderful lightness of being make this wine irresistible. Comprised of 100% Cabernet Franc from the North Fork this wine was hand-harvested, de-stemmed, crushed by foot and punched down by hand. The wine was fermented wild/ambiently and spent 6 months in older oak. Our 2017 Cabernet Franc was handled minimally and bottled by gravity on March 20th 2018. This wine will pair fabulously with charcuterie, light meat dishes, grilled fish and vegetables, pastas, wood-fired pizzas and most anything coming from a pig! This wine is easy to drink immediately...however it will continue to evolve in the bottle for the next five years or so. Nota Bene: this wine along with several others were recently written about and delightfully received by James Suckling and his crew at jamessuckling.com. About the 2017 Cabernet Franc they penned Super fragrant and perfumed nose with red currants, strawberries and wild raspberries. The palate has impeccably fresh and vibrant strawberries with fine tannins and energetic appeal. A light, modern and delicious red We just say Yummy!